Chocolate Protein Mug Cake
User Reviews
5
Chocolate Protein Mug Cake
Description
The Chocolate Protein Mug Cake begins by melting semisweet chocolate chips with coconut oil directly in a microwave-safe mug. To this base, coconut flour, chocolate-flavored whey protein, baking soda, and optionally vanilla extract are added along with water and a single egg, mixed to form the batter. The recipe recommends adjusting liquid depending on flour choice to achieve proper consistency.
Microwaving for about 1 and a half minutes cooks the cake through while maintaining moistness. Sprinkling a few extra chocolate chips on top before cooking adds a decorative touch and bursts of chocolate. Cooling briefly before eating allows the cake to set.
This recipe is designed for a large single serving but can be split into two smaller portions. Protein powder adds flavor and some nutritional boost, but can be replaced by alternative flours with an added cocoa powder for chocolate flavor if needed.
Ingredients
- 3 tablespoons semisweet chocolate chips plus 2 teaspoons for garnish (can use regular or mini sized chips)
- 1 tablespoon coconut oil
- 3 tablespoons coconut flour oat flour, almond flour, or all-purpose will work too
- 2 tablespoons whey protein chocolate flavor
- 2-3 tablespoons water start with 2, or almond milk
- 1/8 teaspoon baking soda
- 1 egg
- 1/2 teaspoon vanilla Optional
- mint sprigs option garnishes
- Coconut whipped cream
- vanilla Greek yogurt
Instructions
- Combine 3 tablespoons Semisweet chocolate chips and 1 tablespoon Coconut oil in a large microwave-safe mug; heat in the microwave for 20-second increments until melted; stir to combine.
- Add the 2 tablespoons Whey Protein, 3 tablespoons Coconut flour , 2-3 tablespoons Water, 1/2 teaspoon vanilla (if using), and 1/8 teaspoon Baking soda to the chocolate mixture. Stir until thoroughly combined.
- Add 1 Egg to the chocolate mixture; stir well.
- Sprinkle with the remaining two teaspoons of chocolate chips.
- Microwave until cake is cooked through, about 1 1/2 minutes.
- Cool the cake for about 2 minutes before eating. Top with garnishes like mint sprigs, coconut whipped cream or vanilla Greek yogurt if desired.
Notes
- This recipe makes a large mug cake serving one, but it can be divided into two smaller servings if desired.
- If skipping protein powder, replace with almond or oat flour and add a teaspoon of cocoa powder for chocolate flavor.
- Using vanilla protein powder is acceptable; add vanilla extract if protein powder is unflavored.
- Start with 2 tablespoons of liquid and add more as needed based on the flour type to achieve proper batter consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1-2 Serving
Amount Per Serving
Calories 623 kcal
% Daily Value*
| Calories | 623kcal | 31% |
| Carbohydrates | 40g | 13% |
| Protein | 36g | 72% |
| Fat | 37g | 57% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 211mg | 70% |
| Sodium | 335mg | 14% |
| Potassium | 430mg | 9% |
| Fiber | 9g | 36% |
| Sugar | 19g | 38% |
| Vitamin A | 317IU | 6% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 254mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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